As a former publican and restaurateur I find the current "scores on the doors" very misleading and often very subjective.
at one of my former premises the kitchen flooring (Lino) was scored and torn , as I was awaiting planning consent for an extension to allow separate prep area and a larger kitchen , to fall within the laws at the time I removed ALL the flooring had the concrete underfloor sealed and painted in a commercial non slip floor "paint",
was duly re tested and was served with a prohibation notice preventing me from serving hot food as the surface was not in accordance with what they allowed (a finish which is now used in many commercial kitchens) but only in that inspectors view , I appealed and was told I would be inspected by another official but it would be at least six weeks until it was possible.
long story short , we had to recover the floor in "approved flooring" for the four weeks before building work commenced at a cost of £2500 in 1984, so as to be able to continue serving hot food.
if and I mean if a kitchen is infested , filthy or dangerous fair enough close it .
but when a business , especially one which has risen from the ashes , is making obvious leaps and bounds in the right direction why do the authorities keep hitting them.
nowhere does it state the kitchens at the Ferry were dirty, food below standard or than anyone had been ill , a couple of breaches of food hygiene regulations were not up to 100% .
i like the food there , what they do they do well, and after seeing it boarded up for so long it's a pleasure to see it back again